Out­side of Ja­pan in spite of grow­ing world­wide in­ter­est.


Men's Health (Singapore) - - GUY WISDOM -

Sake is made from four main in­gre­di­ents: rice, wa­ter, koji (a type of mould in­te­gral to sake pro­duc­tion) and yeast. The process of brew­ing sake be­gins with brown rice, har­vested in the au­tumn.

There are over 110 va­ri­eties of saka­mai, or sake rice, that are reg­is­tered for pro­duc­tion in Ja­pan. The pop­u­lar rice va­ri­eties are all short grain, and though it is not im­pos­si­ble to brew with long-grain rice, it is un­com­mon. Saka­mai are typ­i­cally about 25 per­cent taller than nor­mal rice stalks, with larger in­di­vid­ual grains, too.

A taller rice stalk doesn’t nec­es­sar­ily have a thicker stem, mak­ing saka­mai more sus­cep­ti­ble to wind dam­age, which means the paddy fields do re­quire some ex­tra spe­cial at­ten­tion. While sake rice is ed­i­ble, it

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